不同市售坚果的脂肪酸组成比较及营养评价  

Comparison of Fatty Acid Composition and Nutritional Evaluation of Different Commercial Nuts

作　　者：胡航伟 崔建涛 孔欣欣[1] 张楠楠 游新侠[1] 朱玲 张慧敏 申少华 耿甜蕊 HU Hangwei;CUI Jiantao;KONG Xinxin;ZHANG Nannan;YOU Xinxia;ZHU Ling;ZHANG Huimin;SHEN Shaohua;GENG Tianrui(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou,He'nan 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《农产品加工》2024年第7期64-68,共5页Farm Products Processing

摘　　要：为探究不同坚果品质的差异,采用气相色谱法测定8种市售坚果中脂肪酸组成,并结合主成分分析、皮尔逊相关性分析进行样品之间差异性比较,通过致动脉粥样硬化指数、血栓形成指数等指标评价其营养价值。结果表明,共鉴定出17种脂肪酸,在所有样品中,以油酸和亚油酸为主的不饱和脂肪酸含量明显高于饱和脂肪酸含量,表现出较高的营养价值。基于脂肪酸组分的主成分分析,实现了不同坚果样品区分,为坚果资源的品质提升和加工利用提供了理论支撑。In order to explore the quality differences of different nuts,the composition of fatty acids in eight kinds of commercial nuts was determined by gas chromatography,and the differences between samples were compared by principal component analysis and Pearson correlation analysis.Moreover,their nutritional value was evaluated by indices of atherogenicity and indices of thrombogenicity.The results showed that 17 kinds of fatty acids were identified.In all samples,the content of unsaturated fatty acids,mainly oleic acid and linoleic acid,was significantly higher than that of saturated fatty acids,which showing high nutritional value.Based on the principal component analysis of fatty acid components,different nut samples were well distinguished.This study provided theoretical support for the quality improvement and processing and utilization of nut resources.

关 键 词：坚果 脂肪酸 主成分分析 营养价值 气相色谱 

分 类 号：TQ225.1[化学工程—有机化工]